کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2435744 1107094 2007 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of genetic polymorphism of milk proteins on rheology of chymosin-induced milk gels
چکیده انگلیسی

Individual milk samples from 121 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of β- and κ-casein and β-lactoglobulin were analysed. Chromatographically pure chymosin was added to skim milk and rheological properties of the gels were measured using a Bohlin VOR Rheometer. Coagulation time (CT) and curd firmness after 25 min (G′25) were registered for each sample. The B allele of κ-casein was associated with improved coagulating properties of milk, whereas the E allele showed a negative effect on these traits. The β-casein A2A2 genotype was associated with inferior milk coagulation characteristics. Total protein concentration of milk was positively associated with curd firmness, but showed no association with milk coagulation time.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 17, Issue 7, July 2007, Pages 791–799
نویسندگان
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